Nopalito Salsa

Tags:

canning
salsa
vegetable

Yield:

1.0 servings

Added:

December 10, 2010

Creator:

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Ingredients

cups Canned or bottled nopalitos, rinsed, drained, diced (about one 11-ounce jar) or 1 ⅓ cups diced cooked 3/4 cup Diced peeled jicama
2 smalls Tomatoes, diced
cup Diced onion
1/4 cup Chopped fresh cilantro
3 tablespoons Red wine vinegar
1 tablespoon Olive oil
1 Serrano chili or small
1 Garlic clove, minced

Preparation

1
Combine all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate until well chilled, about 2 hours. (Can be prepared 6 hours ahead. Keep refrigerated.)
2
Makes about 2 1/2 cups.

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